Cable Car Recipe and Instructions - MyBartender (2024)

in Recipe, Drinks, Rum

byPaul Kushnerupdated 0 Comments

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The Cable Car is a must-try co*cktail for rum lovers. This modern classic was created by Tony Abou-Ganim, a well-known bartender and mixologist, at the Starlight Room in San Francisco in 1996. The co*cktail was named after the city’s iconic cable car system and quickly became a popular choice among patrons.

Cable Car Recipe and Instructions - MyBartender (2)

The Cable Car is a delicious rum sour that combines spiced rum, orange curaçao, lemon juice, and simple syrup. The cinnamon and sugar rim adds a touch of sweetness and a hint of spice to the drink, making it a perfect choice for those who enjoy a balanced and flavorful co*cktail.


The Cable Car co*cktail is a signature co*cktail created by Tony Abou-Ganim in 1996 at the Starlight Room in the Sir Francis Drake Hotel in San Francisco. The co*cktail was named after the iconic Nob Hill cable cars that pass by the bar, and it quickly became a popular drink on the menu.

Tony Abou-Ganim, also known as The Modern Mixologist, was inspired to create the Cable Car co*cktail as a modern twist on the classic Sidecar co*cktail. The Sidecar co*cktail was a popular drink during the early 20th century, but it had fallen out of favor by the 1990s. Abou-Ganim sought to revive the classic co*cktail by adding a few modern twists to the recipe.

The Cable Car co*cktail quickly became a hit, and it was soon added to menus at bars and restaurants across the country. Today, it remains a popular drink among co*cktail enthusiasts and is often featured on menus at high-end bars and restaurants.

See also 7 Most Popular Rums for Daiquiris

How to Make It

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Rum

Cuisine: American

Keyword: cable car, Rum

Servings: 1

Author: Paul Kushner

Making a Cable Car co*cktail is relatively easy, and you don't need many ingredients to make it.

Here is a step-by-step guide on how to make a perfect Cable Car co*cktail:


  • 1 1/2 oz spiced rum Kraken, Cruzan, Bacardi, or Captain Morgan Spiced Rum
  • 3/4 oz orange curaçao Marie Brizard Orange Curaçao, Cointreau, or Grand Marnier
  • 1 1/2 oz fresh lemon sour or 1 oz fresh lemon juice and 1/2 oz simple syrup
  • Cinnamon sugar for rimming the glass
  • Orange peel spiral or orange twist for garnish


  • Rim a chilled co*cktail glass with cinnamon sugar by rubbing the rim of the glass with a lemon wedge and then dipping it into a mixture of cinnamon and sugar.

  • In a co*cktail shaker filled with ice, pour the spiced rum, orange curaçao, and fresh lemon sour.

  • Shake well until the shaker is frosty and cold.

  • Double-strain the mixture into the chilled glass.

  • Garnish with an orange peel spiral or orange twist.

Tried this recipe?Leave a comment and let us know how it was!


There are many variations of the Cable Car co*cktail, and each one brings its own unique twist to the classic recipe. Here are a few variations that you can try:

See also Top 10 White Rums to Drink

Captain Morgan Cable Car

This variation uses Captain Morgan spiced rum instead of regular spiced rum. It adds a touch of sweetness to the co*cktail, making it perfect for those who prefer a sweeter drink.

Marie Brizard Cable Car

For those who love the taste of orange liqueur, the Marie Brizard Cable Car is a great option. This variation uses Marie Brizard orange curaçao instead of regular curaçao. It has a richer, more complex flavor that adds depth to the co*cktail.

Nob Hill Cable Car

This variation is named after the famous Nob Hill neighborhood in San Francisco, where the original Cable Car co*cktail was created. It uses a blend of spiced rum and brandy, along with lemon juice and curaçao, to create a complex, flavorful co*cktail.

Cable Car Recipe and Instructions - MyBartender (4)

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Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Cable Car Recipe and Instructions - MyBartender (2024)
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